Addition of glycine reduces the content of acrylamide in cereal and potato products
Publikasjonsdetaljer
Tidsskrift : Journal of Agricultural and Food Chemistry , vol. 53 , p. 3259–1 , 2005
Utgiver : American Chemical Society (ACS)
Internasjonale standardnummer
:
Trykt
:
0021-8561
Elektronisk
:
1520-5118
Publikasjonstype : Vitenskapelig artikkel
Sak : 8
Lenker
:
DOI
:
doi.org/10.1021/jf048082o
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by similar to 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to > 90% depending on the baking condition. In flat breads the reduction varied between 60 and > 95%.
